Description

A fun, smoky twist on a classic seafood boil—juicy shrimp, tender baby potatoes, sweet corn, and spicy sausage threaded on skewers, brushed with garlic-Cajun butter, and grilled to perfection.

Ingredients

24 nugget or baby potatoes, parboiled

3 ears corn, cut into 1‑ to 1½‑inch rounds

1 lb spicy sausage (chorizo, andouille or kielbasa), sliced into 1″ pieces

1 lb large shrimp (peeled/deveined with tails on)

½ cup salted butter

1 tsp garlic, minced

1 tsp Cajun or seafood seasoning (e.g., Old Bay or Tony Chachere’s)

½ tsp paprika

¼ tsp cayenne (adjust to taste)

1 Tbsp fresh lemon juice

1 Tbsp chopped parsley (optional garnish)

Oil for brushing skewers

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Instructions

Parboil potatoes for about 10 min, then add corn for the last 5 min—drain and cool.

In a saucepan, melt butter and stir in garlic, Cajun seasoning, paprika, cayenne, and lemon juice; keep warm.

Thread onto skewers in repeating order: potato, corn, sausage, shrimp. Brush lightly with oil and season.

Grill over medium-high heat (about 400 °F) for 2–4 min per side until shrimp are opaque and components are slightly charred. Baste with garlic butter while cooking.

Serve hot, drizzled with remaining butter and sprinkled with parsley; offer lemon wedges on the side.

Prep Time: 15 minutes
Cook Time: 10–12 minutes